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antipasti
Marinated Fresh Sardines with caramelized fennel and lobster oil				12
Grilled Octopus with "borlotti marinati" and spicy limoncello vinaigrette				15
Steamed Cockles with red chiles and basil				15
Mussels "alla tarantina"				15
&Quot;neci con Funghi misti"				15
Roasted Beet Tartare with chianti vinegar and ricotta salata				14
Baby Wild Arugula with parmigiano and aceto manodori				17
Goat Cheese "sformato"				16
Warm Tripe "alla parmigiana"				11
Warm Lamb's Tongue Vinaigrette with brown beech mushrooms and a 3-minute egg				13
Pig Foot "milanese" with rice beans and arugula				15
Testa with pickled pearls and thyme vinaigrette				11
Prosciutto San Daniele "riserva" with black pepper "fett'unta"				15
Armandino's Salumi finocchiona and coppa				17
Sweet Onion Crostini with babbo lardo glistening				15
&Quot;osvaldo prosciutto" From Cormons				23
primi
Goat Cheese Tortelloni with dried orange and wild fennel pollen				19
Spaghettini with spicy budding chives and a one pound lobster				28
Maccheroni Alla Chitarra with oven dried tomatoes, red chiles and bottarga di muggine				20
Bucatiniall'amatriciana with guanciale, hot pepper and pecorino				20
Garganelli with "funghi trifolati"				22
Mint Love Letters with spicy lamb sausage				20
Lamb's Brain "francobolli" with lemon and sage				19
Goose Liver Ravioli with balsamic vinegar and brown butter				24
Chianti Stained Pappardelle with wild boar ragu				23
Pappardelle Bolognese				21
Pumpkin "lune" with sage and amaretti				21
Homemade Orecchiette with sweet sausage and rapini				21
Gnocchi with braised oxtail				20
Beef Cheek Ravioli with crushed squab liver and black truffles				23
Linguine with clams, pancetta and hot chiles				24
Black Spaghetti with rock shrimp, spicy salami calabrese and green chiles				25
secondi
Spicy Two Minute Calamari sicilian lifeguard style				27
Whole Grilled Branzino with cauliflower, olives and lemon oregano jam				29
Wild Striped Bass with "passato di zucca" and chorizo vinaigrette				29
Barbecued Squab with roasted beet "farrotto" and porcini mustard				34
Duck with five lilies and fig vinaigrette				29
Grilled Quail with "scorzonera alla romana" and saba				29
Grilled Guinea Hen with pumpkin fregula and black truffle vinaigrette				29
Rabbit with brussels sprouts, parsnips, babbo pancetta and carrot vinaigrette				29
Grilled Lamb Chops "scottadita" with broccoli rabe pesto, grilled onions and lemon yogurt				34
Fennel Dusted Sweetbreads with sweet and sour onions, duck bacon and membrillo vinaigrette				29
Grilled Pork Chop with cherry peppers, cipolline and aceto manodori				29
&Quot;guancia ripiena" with squash caponata and roasted tomato vinaigrette				29
&Quot;brasato al barolo" Braised Beef with porcini mushrooms				29
Barbecued Skirt Steak with eggplant "alla piastra" and salsa verde				29
Charred Beef Tongue with white beans, escarole and grain mustard				29
Grilled Ribeye with roasted potatoes, garlic, rosemary and aceto manodori				(for 2) 70
Deconstructed Osso Buco with saffron orzo, cavolo nero and chestnut gremolata				(for 2) 75
contorni $8
Roasted Beet "farrotto"
Rapini with roasted garlic
Roasted Potatoes with rosemary
Babbo Greens with roasted shallots
Brussels Sprouts with pancetta
specials
Autumn Vegetable Salad with goat's milk ricotta and pumpkin seed oil				15
Duck Egg Sunny-side Up with guanciale and white truffles				80
Bavette with cardoons, breadcrumbs and pecorino				23
Fettuccine with house-made pancetta and radicchio				23
Pappardelle with white truffles and parmigiano				120
Crispy Skate with pear, braised fennel and sage brown butter				29
Grilled Veal Chop with roasted porcini and black truffle vinaigrette				49
White Truffle Tasting Menu				300
pasta tasting $69 per person
Accompanying Wines $50 Per Person . "the Riserva selection" of Wines $95 Per Person - For Details Ask Our Sommeliers
Black Tagliatelle with peas and castelmagno
Langhe arneis, Brandini 2010
Casunzei with poppy seeds
Ribolla, Movia 2008
Garganelli with "funghi trifolati"
Morellino di Scansano "i perazzi," la Mozza 2008
&Quot;agnolotti al pomodoro"
Nero di Calabria "masino," Greco 2007
Pappardelle Bolognese
&Quot;vespa rosso," Bastianich 2008
&Quot;frittele di Mele con fonduta"
Malvasia di Castelnuovo Don bosco, Gilli 2010
Chocolate "al diavolo"
&Quot;le passule," Librandi 2008
Olive Oil Rosemary Cake with olive oil gelato
Passito di Malvasia "gravisano," Botromagno 2005
traditional tasting $75 per person
Citrus Cured Sturgeon with caramelized grapefruit and pickled chili
Vernaccia di San gimignano, Castello Montaùto 2010
Pappardelle with chanterelles and thyme
&Quot;vespa bianco," Bastianich 2009
Duck Tortelli with "sugo finto"
Dolcetto d’alba, Brandini 2009
Grilled Guinea Hen with pumpkin fregula and black truffle vinaigrette
Castel del Monte Riserva " Il falcone," Rivera 2005
Coach Farm’s Finest with fennel honey
&Quot;tocai plus," Bastianich 2006
&Quot;gelò al Val di Non "
Fiano di Puglia "tocy," Pirro Varone 2008
Chestnut "palacinche"
Vin Santo del Chianti classico, San Felice 2004
Sweet Potato Spice Cake with lemon mascarpone
&Quot;l’ecru," Firriato 2007
dolci e formaggi
Chocolate Hazelnut Cake with orange sauce and hazelnut gelato				13
Saffron Panna Cotta with quince and pink peppercorn				13
Pear and Pecorino Crostata with honey grappa zabaione				13
Warm Apple and Fig Budino with caramel apple gelato				13
Pumpkin Maple Cheesecake with toasted pecans and saba				13
&Quot;schiacciata d’uva" with hudson valley concord grapes and honey vanilla gelato				13
Pistachio and Chocolate Semifreddo				13
Biscotti and Cookies				15
Assortment of Gelati and Sorbetti				13
selection
(3) Cheeses $12 / (5) Cheeses $15 / (7) Cheeses $18
Robiola Bosina
Pecorino Fiore Sardo
Pecorino Pepato
Coach Farm Triple Crème
Montasio
La Tur
Taleggio
Gorgonzola Piccante
Parmigiano Reggiano
vino al bicchiere "da formaggio"
&Quot;tocai plus," Bastianich 2006 (friuli)				15
Verduzzo, Ronchi di Cialla 2005 (friuli)				12

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